mushroom risotto


Mushrooms are one of my favorite entrees when I don’t want to have a meat. There is a heartiness about them that makes them a good substitute. This isn’t a vegetarian meal because I use chicken stock, but you could easily substitute it for vegetables stock. I used a mixture of crimini, oyster, and shiitake mushrooms to give it great flavor and texture. By adding them along with the last ladle of stock, they don’t get too mushy and retain a bit of their bite. If you like a softer mushroom, add them mushrooms earlier.

Mushroom Risotto


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 lbs roughly chopped mushrooms
  • 1 cup dry white wine
  • 8 cups chicken stock // substitute with vegetable stock to make this a vegetarian dish
  • 1 1/2 cup aborio rice
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 tsp thyme
  • 1 small bay leaf
  • salt & pepper


  1. In a medium pot, bring the stock to a simmer. Turn down the heat so it remains at a simmer.
  2. In a large pot, melt the butter with the olive oil over medium heat. Add onion, a pinch of salt and pepper, and saute until soft.
  3. Add rice and stir to combine. Cook until the edges are translucent, about 2 minutes.
  4. Add garlic and stir until fragrant, about 1 minute. Add thyme and bay leaf.
  5. Pour in the wine, and stir until absorbed.
  6. Turn the heat to medium-low. Add about 1 cup of chicken stock. Stir occasionally until absorbed.
  7. Continue to add stock in 1 cup intervals, waiting until it is absorbed each time until the rice is just al-dente.
  8. Remove bay leaf and discard.
  9. Add in mushrooms and one last ladle of stock. Continue cooking until absorbed and the mushrooms are glossy.
  10. Remove from heat. Add cheese, and salt and pepper to taste.
  11. Serve immediately.


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